Erica Lea on Apr 5th 2010
As I have mentioned previously, Magazine Mondays is an event held by Ivonne at Cream Puffs in Venice. Once a week, bloggers are invited to post a recipe made from a magazine and submit the post to Ivonne. It encourages people to actually use their cooking magazines.
Ever since I laid eyes on Martha Stewart’s Green Tea Shortbread Leaves I wanted to make them. The lovely hint of green was enticing.
Would I make these again? Certainly. I don’t usually care for shortbread, but these buttery little cookies are simply scrumptious. They would be perfect for an afternoon tea party.
Notes: Of course I changed the original recipe. I substituted whole wheat flour for AP, and used natural cane sugar instead of powdered. Also, I didn’t have any Chinese Green Tea Powder, so I just ground regular green tea in a coffee grinder. Another time I would add more tea.
Green Tea Shortbread Cookies
Adapted from Martha Stewart’s Holiday Cookies, December 2001
- 2 cups (8 ounces) whole wheat pastry flour
- 2 tablespoons Green Tea Powder
- 1/2 teaspoon kosher salt
- 1 cup (2 sticks) butter
- 1/2 cup natural cane sugar, ground fine in a blender or food processor
Directions: 1) In a small bowl, whisk together the flour, tea, and salt. Place the butter in a stand mixer fitted with the paddle attachment; mix on medium speed until light & fluffy, about 3 minutes. Add the sugar; beat until very light & fluffy, about 2 more minutes. With the mixer on low, slowly add the flour mixture, scraping down the bowl as necessary. Mix just until combined. 2) Turn the dough out onto a piece of parchment paper. Lightly dust your hand & a rolling pin with flour. Roll the dough out to 1/4 inch thick, sprinkling with flour as necessary. Brush off excess flour with a pastry brush. Chill until firm, about 30 minutes. Preheat oven to 350°. 3) Once the dough is chilled, cut it with 2-inch leaf cutters. Transfer to parchment-lined baking sheets & chill until firm. Bake until firm & just starting to color, about 15-20 minutes. Rotate the pan halfway through baking. Transfer to a wire rack to cool completely. Store in an airtight container. Makes about 3 dozen cookies
Subscribe to my RSS feed. ~ Get email updates. ~ Twitter. ~ Facebook.